VM Vegan Desserts Lukas Breucha VM Vegan Desserts Lukas Breucha

CHOCOLATE CHIP ZUCCHINI MUFFINS

CHOCOLATE CHIP ZUCCHINI MUFFINS

SERVES 16 PORTIONS

  • 1 1/2 cups all-purpose flour*
  • 1 cup sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 cup water
  • 1/2 cup canola oil
  • 2 tbsp. white or apple-cider vinegar
  • 1 tbsp. pure vanilla extract
  • 1 1/2 cups shredded zucchini, about 2, squeezed dry with a paper towel (see Tip below)
  • 1/2 cup semisweet chocolate chips (dairy-free)
  • Powdered sugar for serving
    *For a gluten-free alternative, substitute gluten-free all-purpose flour plus 1/2 tsp. xanthan gum.
  • NUTRITIONAL VALUES

    Calories: 195kcal
    Fat: 9.2g (1.9g S.Fat)
    Carbs: 27.9g
    Protein: 1.7g
    Sugar: 16.8g
    Sodium: 155mg

    METHOD

    Preheat the oven to 180°C/350°F. Line two 12-cup cupcake pans with 16 cupcake liners.

    In a large mixing bowl, combine the flour, sugar, cocoa, baking soda, and salt. In a separate bowl, combine the water, oil, vinegar, and vanilla extract. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing. Combine zucchini and chocolate chips in a mixing bowl.

    Fill the cupcake liners about two-thirds of the way with batter. Bake for approximately 20 minutes, or until a toothpick inserted into the center of the muffin comes out dry with a few crumbs clinging to it. Allow the muffins to cool completely before serving.

    Serve the muffins dusted with powdered sugar.
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